Dark Chocolate Mousse

Chill three-fourths of the cream in the refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

Over a double boiler, combine chocolate chips, sugar, and butter. Melt over barely simmering water, stirring constantly. Remove from heat while some of the chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup cream into a metal measuring cup and sprinkle in the gelatin. Let gelatin bloom for 10 minutes, then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will not set. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir one-fourth of the cream into the chocolate mixture. Fold in remaining cream in two doses. Do not overwork the mousse.

Spoon into bowls, ramekins, or glasses, and chill for at least 1 hour. Garnish with chopped chocolate and serve.